Cheesy Spinach Bake
Cheesy Spinach Bake is a delightful side dish that's half souffle and half casserole. This gluten free recipe uses fresh spinach, Monterey Jack and Cheddar cheeses and a custard that's poured over the top before baking. It's quick and easy to prepare making it a terrific side dish for company or holiday dinners like Thanksgiving or Christmas.
Ingredients
- 1 tbsp. unsalted butter melted
- 2 6-oz. pkg. packages fresh baby spinach
- 1 1/2 cups sharp cheddar cheese shredded, 6 ounces
- 1 cup monterey jack cheese shredded, 4 ounces
- 1 1/3 cups Bob’s Red Mill gluten free all-purpose flour or other gluten free flour
- 1 1/2 cups milk or you can use cream
- 4 large eggs lightly beaten
- 1 tsp. sea salt
- 1 tsp. baking powder
- 1/4 tsp. ground black pepper
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground red pepper
Instructions
- Preheat oven to 350˚F.
- Add melted butter to a 9x13" baking dish and tilt dish so the entire surface is well covered.
- Place spinach evenly in bottom of baking dish and pat down slightly.
- You will feel like you have to stuff the spinach into the pan. That's okay.
- Sprinkle the cheddar and Monterey Jack cheeses evenly over top.
- In a medium size bowl, combine gluten free flour and remaining ingredients.
- Stir with a whisk until well-blended.
- Pour custard mixture over spinach and cheeses in baking dish.
- Bake at 350˚F for 40 minutes or until lightly browned.
- Let set for about 5 minutes, then cut and serve.
Notes
NOTE FROM NANCY: As you are making this, it may seem like there’s too much spinach and cheese, because it definitely fills up the pan–but put all of it in there! Because when you mix the egg-milk mixture and pour it over the spinach and cheese, that will weigh it down.
Recipe adapted from Nancy Creative.
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